Course code MVI386

MVI386 Practical Dairy Technology

Norsk emneinformasjon

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Showing course contents for the educational year 2022 - 2023 .

Course responsible: Siv Borghild Skeie
Teachers: Beate Bjørgan, Davide Porcellato, Marius Austeng Normann, Ahmed Moheyeldin Abdelghani, May Helene Aalberg, Judith Ann Narvhus, Kari Ragnhild Olsen, Ola Tjåland, Anne-Grethe Johansen
ECTS credits: 5
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: EN, NO
(NO=norsk, EN=Engelsk)
Limits of class size:
Teaching exam periods:
January block
Course frequency: Yearly
First time: Study year 2015-2016
Preferential right:
MSc students in Food Science.
Course contents:
Practical course in dairy technology, in which the students do practical experiments in the Dairy Pilot Plant. Focus on how various technological factors influence the quality of fermented dairy products. Products will vary from year to year, e. g. fermented milk, yoghurt, Cottage Cheese, Quark, Feta, Mozarella and ripened cheese. A practical product development will also be done, where the students work on a topic related to development of dairy products, preferably from a sustainability perspective.
Learning outcome:

KNOWLEDGE: The students will gain knowledge and get a deeper understanding of the production of dairy products, such as fermented milk products and different cheese varieties.

SKILLS: The students should be able to develop process lines for production of these products with the use of novel technology and equipment, preferably in a sustainability context. The students should be able to evaluate the effect of different technologies on the quality of dairy products and their food safety. The students should be able to write a journal according to international standards for scientific publishing.

GENERAL COMPETENCE: To be able to use knowledge and skills independently within dairy science and technology in different situations through cooperation with others, responsibility and  ability to critical reflection. 

Learning activities:
The course is given in the January block as a practical in KBMs pilot plant and laboratories. The students will work individually and in groups. Journals should be submitted from each topic, in line with international standards for scientific publishing.
Teaching support:

The teachers will be available for the students according to a schedule given at the start of the course. 




Walstra, P et al. 2006. "Dairy Science and Technology", Second Edition, CRC, Taylor & Francis, Boca Raton, London, New York.

In addition relevant scientific papers, please check Canvas for detalied information.

MVI273 or equivalent.MVI383A or equivalent.STAT100 or equivalent.

Recommended prerequisites:
MVI321 or equivalent. 
Mandatory activity:

Portfolio evaluation

Journals should be written after each practical. Each journal is graded. The product development practical is presented by the group and graded. 

The final grade is the mean of grades given for the journals and the presantation.

The journals counts 60 % and the presentation counts 40 %. 

Nominal workload:
Total workload is 150 hours, of which 120 hours is used in the laboratory/pilot plant, and the remaining 30 is used for journal writing.
Entrance requirements:
Special Requirements in Science.
Type of course:

Three weeks' intensive course in January:

  • Planned practicals 80 hours
  • Product development 40 hours
  • Journal writing 30 hours
An external examiner approves the practicals. An internal examiner evaluates the journals. The external examiner evaluates the product development presentations.
Examination details: Portfolio: Letter grades